1. Preheat the oven to 300°F Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid. 2. Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned. Transfer all the meat to a plate and set aside. 3. Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes. 4. Pour the beer over the onions and stir until it reaches boiling point. 5. Return the beef to the casserole and season lightly. Cover and cook in the oven for 1 1/2 - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency. 6. Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato. ---------------------------------------------------------------------------
Nutrition
Ingredients
